Spicy Lamb Stew with Green Olives Recipe

Name: Spicy Lamb Stew with Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces; Salt and freshly ground black pepper; 2 medium onions, coarsely chopped; 4 garlic cloves, thinly sliced; 4 anchovy fillets, minced; 1 teaspoon coriander seeds, coarsely ground; 1/2 teaspoon cumin seeds, coarsely ground; 1/2 teaspoon crushed red pepper; 3 cups lamb stock, or 1 1/2 cups canned low-sodium beef broth mixed with 1 1/2 cups water; 1 1/4 cups dry white wine; 1 teaspoon dried oregano; 3/4 pound cracked green or Calamata olives (2 cups), pitted and halved; 1/2 cup coarsely chopped parsley; 1/2 cup coarsely chopped cilantro; 1 teaspoon red wine vinegar; Fragrant Orange Rice

Servings: persons

1/4 cup olive oil
3 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces
Salt and freshly ground black pepper
2 medium onions, coarsely chopped
4 garlic cloves, thinly sliced
4 anchovy fillets, minced
1 teaspoon coriander seeds, coarsely ground
1/2 teaspoon cumin seeds, coarsely ground
1/2 teaspoon crushed red pepper
3 cups lamb stock, or 1 1/2 cups canned low-sodium beef broth mixed with 1 1/2 cups water
1 1/4 cups dry white wine
1 teaspoon dried oregano
3/4 pound cracked green or Calamata olives (2 cups), pitted and halved
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped cilantro
1 teaspoon red wine vinegar
Fragrant Orange Rice

1
Heat 2 tablespoons of the olive oil in a large, enameled cast-iron casserole.
2
Add half of the lamb in a single layer, season with salt and black pepper and cook over moderately high heat until browned all over, 8 to 10 minutes; transfer the lamb to a platter.
3
Repeat with the remaining olive oil and lamb.
4
Pour off all but 2 tablespoons of the fat in the casserole.
5
Add the onions, garlic, anchovies, coriander, cumin and crushed red pepper and cook over moderate heat, stirring, until the onions are lightly browned, about 5 minutes.
6
Return the lamb to the casserole and add the stock, wine and oregano.
7
Cover partially and simmer over low heat until the meat is tender, about 1 hour and 45 minutes.
8
Using a slotted spoon, transfer the lamb to a platter.
9
Boil the liquid in the casserole over high heat until it is reduced by one-fourth, about 20 minutes.
10
Skim the fat from the surface of the sauce.
11
Return the lamb to the casserole and stir in the olives, parsley, cilantro and vinegar.
12
Season the stew with salt and black pepper and serve with the Fragrant Orange Rice.

1332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup olive oil, 3 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces, Salt and freshly ground black pepper, 2 medium onions, coarsely chopped, and more.

Yes, Spicy Lamb Stew with Green Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Lamb Stew with Green Olives

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